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Eggless Vanilla Sponge Cake
Simple vanilla sponge cake with white icing and multicoloured sprinkles
The origins of the traditional old school cake recipe can be traced back to the 1980s. A wholesome treat that required only a few ingredients easily found in any household instantly became popular, still remaining an integral part of UK cuisine in modern times. In the early 20th century, it was common for schoolchildren to bring cakes and other treats from home to share with their classmates. However, with the advent of school meals, school cakes became a staple of the school lunch menu. School (vanilla) cakes have remained popular over the years due to their simplicity and affordability. They are filling and satisfying snacks that can be easily made in large batches to feed a large number of students. Additionally, school cakes are often served with a side of custard or cream, which provides added richness and texture.
Here’s my version of an eggless vanilla sponge cake. A delicious yet simple true British vanilla cake with icing and sprinkles – the classic easy bake for everyone to enjoy!
Salwaa’s Cape Malay Cooking
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Ingredients:
1⅓ cups cake / plain / all purpose flour
¾ cup granulated sugar
½ tsp baking powder
Pinch of salt
¾ cup milk
½ cup plain yoghurt
½ cup oil
1 tsp vanilla essence
Method:
Preheat oven to 180°C.
Grease and line a 7″ round cake tin. You can also use a rectangular baking tray like I did with this one.
In a bowl mix together flour, sugar, baking powder, salt and baking soda.
Add the yogurt, oil, milk and vanilla in the centre.
Mix it to form a smooth batter.
Pour it into the prepared cake tin.
Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
Rest it on the wire rack for 10 minutes.
Flip on the wire rack, remove tin and the paper.
For the topping:
200g icing sugar
3 tablespoons cold water
Sprinkles
FAQ:
Why has my cake dipped in the middle?
This might happen due to over mixing, an uneven baking temperature, or short baking times.
Why has my cake risen in the middle?
The reasons include the wrong quantity of the raising agent, a wrong size baking tray, or very high baking temperatures.
How do I know that the cake is done?
Try inserting a toothpick into it; a clean toothpick is a sign that your treat is ready.
How long can this cake last?
When stored in the fridge or in a cool place in an airtight container, it can last for about 3-4 days. But I can guarantee it will be gone within one day!
Coffee Cake
Love coffee? Then you will love this soft and moist coffee cake . Relax and enjoy a slice of coffee cake with your favourite mug of coffee. Makes 1 x 20cm round cake.
Coffee Cake
Coffee Cake
Ingredients:
3/4 cup caster sugar
150g butter
3 large eggs
1 1/4 cup self raising flour
1 1/2 teaspoon baking powder
2 tablespoons hot water
2 tablespoons instant coffee
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For the icing:
225g icing sugar
100g butter
1 1/2 tablespoons instant coffee
1 tablespoon hot water
Method:
Preheat the oven to 160 degrees Celsius, and grease two equally sized sandwich tine. Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.
Whisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tablespoon of flour each time. Make sure you don’t use all the flour.
Add the rest of the flour and the baking powder to the mixture and fold it in gently.
Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins and cook for 30 minutes.
Meanwhile cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don’t add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cake is done.
Once the cakes are done and cooled completely sandwich together with half of the icing. Spread the remaining icing on top of the cake. Decorate with cherries, walnuts, grated chocolate, etc.
Triems / Madeira Cake
Triems – Cape Malay Cooking & Other Delights – Salwaa Smith
(Plain Loaf Cake)
Not all cakes needs strawberries or cream to enjoy. This plain loaf is very delicious and very popular amongst the Cape Malays. This loaf cake is usually served at large gatherings and is often included in a barakat (gift of food or cakes) at a gadat or thikr gathering. It’s usually made in loaf tins and sliced into thin slices. Triem is the Cape Malay version of a Madeira loaf.
Triems / Madeira Loaf
Makes 2 loafs
Ingredients:
125g soft butter or margarine
1/2 cup sunflower oil
1 cup white sugar
6 large eggs
4 cups self raising flour
1 tsp baking powder
1/2 cup milk
Extra butter for greasing (approx. 2 tablespoons)
Method:
Preheat your oven to 180 degrees Celsius. Grease 2 loaf tins well with the extra butter and sprinkle with flour.
In a large mixing bowl add the butter, sugar, oil and eggs. Whisk until creamy using an electric beater, about 5 – 10 minutes.
Add the flour , baking powder and milk. Whisk until all the ingredients have incorporated. Divide evenly between the 2 loaf tins. Bake at 180C for 30 minutes or until a skewer inserted in the middle of the cake comes out dry. Cool 5 minutes in the loaf tins before removing from the tins, leave to cool completely before cutting.
©Cape Malay Cooking & Other Delights
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Add 1 of the following for variation
– 1 tsp fine cardamom powder, or
– 1 tsp vanilla essence and 1/2 cup dessicated coconut, or
– 1 Tbsp fine aniseed powder
Click here for details of where to purchase my cookbook – Cape Malay & Other Delights Cookbook
Chocolate Cake
This is my favourite go to recipe when making a chocolate cake. It is so easy to make, very versatile, taste good and can be decorated as simply or elaborately as you wish. This recipe makes a 20cm two layer round cake and can be doubled if a larger cake is required. Taste good with plain butter cream, whipped fresh cream, ganache or just about any frosting.
Ingredients:
3 large eggs, separated
3/4 cup sugar
1/2 cup water
1/2 cup oil
3 teaspoons baking powder
1/4 cup cocoa powder
1 teaspoon cinnamon
1 cup cake flour
In a large mixing bowl and using an electric beater mix together the egg yolk, sugar, water and oil until the sugar has dissolved.
Add the dry ingredients and fold it into the wet ingredients.
Use a clean, dry bowl and whisk, whip the egg whites until stiff. Fold the stiff egg whites into the cake mixture. Divide into 2 well greased round (20cm) baking tins and bake in a preheated oven at 180C for approximately 15-20 minutes. Decorate with cream, butter cream, icing sugar, etc…
How To Make Ganache
200g good-quality dark chocolate , about 60% cocoa solids
284ml fresh cream
Method:
Pour the cream into a pan and heat until it is about to boil.
Take off the heat and pour it over the chocolate.
Stir until the chocolate has melted and the mixture is smooth and glossy. Allow ganache to cool before pouring over cakes as a glaze.
Please click here for details of where to buy the NEW Cape Malay & Other Delights Cookbook
© Cape Malay Cooking & Other Delights
Sponge Flan
Sponge Flan – Cape Malay Cooking & Other Delights – Salwaa Smith
It is Summertime and we are blessed with the best and juiciest fruit. Naturally sweet and full of flavour, fruit makes the perfect addition to cakes and desserts.
Ingredients:
3 large eggs, separated
1 cup sugar
4 Tbsp milk, boiled and cooled down
3 Tbsp cooking oil
1 cup cake flour
3 tsp baking powder
Butter and extra flour for greasing the tins
Method:
Preheat the oven to 180 degrees Celsius.
Grease 2 small or 1 large flan tin with butter and sprinkle flour over the butter for easy removal of the flan,
In a dry and clean mixing bowl beat the eggs white till stiff.
In a separate mixing bowl mix together the egg yolks and sugar.
Mix until creamy and the sugar has dissolved.
Add the oil to the milk and stir into the egg mixture.
Sift in the flour and baking powder, mix well.
Fold in the egg whites.
Divide into the 2 small greased flan tins or 1 large flan tin.
Bake for 10 minutes at 180 degrees Celsius.
Cool slightly in the tin before removing.
Leave to cool completely on a wire cooling rack before decorating.
Fill with thick home made custard, whipped cream or caramel. Top with fresh fruit.
Serve immediately.
Sponge Flan
© Cape Malay Cooking & Other Delights
Yoghurt Cake
Yoghurt Cake – Cape Malay Cooking & Other Delights – Salwaa Smith
Use any flavour yoghurt to make this easy, quick and delicious cake for afternoon tea. Dust with icing sugar and enjoy with a warm or cold beverage.
Strawberry Yoghurt Cake
Ingredients:
3 large eggs
½ cup cooking oil
1 cup white sugar
1 tsp vanilla essence
1 ½ cup self-raising flour
½ cup yoghurt (any flavour)
Icing sugar for dusting
Yoghurt Cake Dusted With Icing Sugar
Method:
Preheat the oven to 180 degrees Celsius. Grease a Bundt tin or a 22cm round baking tin. Using a medium mixing bowl, whisk together the eggs, oil and sugar until the sugar has dissolved and the mixture is light and creamy. Add the vanilla essence and mix in the flour. Fold in the yoghurt and pour the batter into the prepared tin. Bake at 180 degrees Celsius for approximately 30 minutes or until a skewer inserted comes out clean. Leave to cool 5 minutes in the tin before turning out on a wired rack to cool completely. Dust with icing sugar.
© Cape Malay Cooking & Other Delights
Yoghurt Cake Served With Strawberries
Yoghurt Cake Made In A Round Cake Tin
Cape Malay Cooking & Other Delights - Salwaa Smith 
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